Easy Stuffed Peppers with Ground Beef and Rice
These stuffed peppers with ground beef and rice bake with a smoky beef, bean, rice filling and cheddar until the peppers are tender.
Equipment
- Non-stick pan
- Oven-proof dish
- Kitchen foil
Ingredients
- 4 bell peppers sliced in half lengthwise
- 250 g ground beef
- 250 g rice cooked
- 1 white onion finely chopped
- 3 garlic cloves minced
- 2 teaspoons ground paprika
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chilli powder
- salt and black pepper as needed
- 400 g black beans drained weight 240 g
- 100 g passata or tomato salsa
- 50 g cheddar grated
For serving
- sour cream
- jalapeños
- lime wedges
Instructions
- Place a non-stick pan over medium heat and add a small drizzle of oil. Add the ground beef, onion, and garlic, then fry for about 5 minutes until the beef turns light brown and breaks into small pieces.
- Add the cumin, paprika, chilli powder, dried oregano, salt, and black pepper. Stir until the spices coat the beef and smell warm.
- Preheat the oven to 190°C fan or 210°C / 375°F. Add the cooked rice, black beans, and passata to the beef pan, then stir until the filling is evenly coated.
- Slice the bell peppers in half lengthwise and remove the seeds and pale ribs so the pepper halves are ready to fill.
- Stuff the pepper halves with the filling. Arrange the peppers in an oven-proof dish or tray, top each pepper with cheddar, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, until the pepper edges are lightly charred and the cheese has melted. Let the peppers sit for a couple of minutes, then serve with sour cream, jalapeños, and lime.
Notes
Storage: Leave the stuffed beef and rice peppers to cool, then place in airtight containers and into the fridge for up to 3 days. Freezing: You can freeze these peppers, but the texture may differ when reheated. Store in airtight containers and label with the date and contents for up to 3 months. Leave to defrost in the fridge overnight. Reheating: Either leave the lid ajar and reheat in microwave until hot throughout, or heat up in the oven at 200°C / 390°F for 20 minutes.